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Baked Chicken Salad Recipe

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This recipe for Baked Chicken Salad, by , is from Eagles in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Merritt Green
Added: Friday, October 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 c. cooked,diced chicken
2 c. diced celery
3T minced onion
3T lemon juice
1/2 tsp salt
3/4 c. mayonnaise
3/4 c. slivered almonds
1/2 c. sliced mushrooms or 1 small can
1 can Cream of Chicken and Mushroom Soup
Potato chips, crushed
1/2 c. shredded cheddar cheese

Directions:
Directions:
Mix first nine ingredients. Pour into a 2 quart casserole dish. Spread soup over top, but do not mix into casserole. Sprinkle with cheese and top with potato chips. Bake at 325 for 30 minutes.

Personal Notes:
Personal Notes:
For the potato chips, Wavy Lays work the best.

 

 

 

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